1. Ingredients:

90g softened butter at room temperature, 90g caster sugar, 2 eggs;

Batter: 1/4 teaspoon baking powder, vanilla extract 1/4 teaspoon, 45g low-gluten flour;

Matcha batter: 1/4 teaspoon baking powder, 5g matcha powder, 45g low-gluten flour;

2. Method:

(1) Prepare the mold first and take a little butter that has been softened at room temperature.

(2) Coat the inner wall of the mold evenly.

(3) Then add a small amount of low-gluten flour.

(4) Evenly coat the inner wall with flour, you can also use oiled paper.

(5) After the mold is ready, prepare the materials and adjust the oven to 170/170°C to preheat.

(6) Beat the softened butter at room temperature.

(7) Add fine sugar.

(8) Beat until white and the volume expands.

(9) Then add the eggs in two batches.

(10) Every time you add it, scrape off the edges and beat again to make it even.

(11) Beat it like this, divide the butter cream into 2 parts, 135g each.

(12) Add vanilla essence (vanilla essence) to one part. There may be a little separation here, but it doesn’t matter because too many eggs are added at one time and the protein is not easily absorbed.

(13) Beat evenly.

(14) Add a portion of low-gluten flour and baking powder.

(15) Use a spatula to stir evenly until there are no dry powder and particles.

(16) The same method is used for matcha paste.

(17) Pour the matcha batter into the mold.

(18) Flatten with a spoon.

(19) Sprinkle red beans evenly on top, being careful not to touch the edges.

(20) Then cover with vanilla batter.

(21) Flatten it with a spoon and shake it hard a few times to release as many bubbles as possible.

(22) Place in the preheated oven and bake at 170/170°C for 45 minutes. Everyone's oven temperature is different. As long as the surface is colored, insert a toothpick into the middle and it will be dry.

(23) After taking it out of the oven, shake the plate and remove it from the mold. Because it is coated with butter and flour, it is very easy to remove the mold, but you need a little patience when cleaning.

(24) After demoulding, place it on a wire rack to cool.

(25) Look at the top. The color is very even and the cracks are normal because there is baking powder inside.

(26) Cut it after it is completely cool, and you can eat it immediately. But in fact, the heavy oil cake tastes best after it has been left overnight to re-oil, so if you are not in a hurry to eat it, you can store it in a sealed container, cool it at room temperature, and eat it the next day. If it is well stored, it can last for a week.